New to the Instant Pot? This Enchilada Lasagna is the perfect recipe to help you get started. This recipe takes about 5 minutes to put together and only 3 minutes to cook, you really can't go wrong!
Course: Main Course
Cuisine: Mexican, Tex-Mex
Keyword: enchilada lasagna, Instant Pot, instant pot enchiladas
1cupboneless, skinless chicken breastscooked and cubed
2cupsshredded Mozzarella cheese
tomatoes, avocado, sour cream for toppings
Put 2 spoonfuls of enchilada sauce into the bottom of your pressure cooker pan. I use the double stack Ekovana pans inside of my Instant Pot.
Use a spoon to spread the sauce evenly on the bottom of the pan.
Place a tortilla on top of the sauce. If the tortilla is too big, tear the tortilla so it will fit.
Put 1/3 of the chicken onto the tortilla. Cover with 1/2 cup of Mozzarella cheese.
Drizzle about a 1/3 of the remaining sauce on top of the cheese and add another tortilla.
Repeat the steps 2 more times by adding the chicken, cheese, sauce and tortilla.
After you add your 4th tortilla to the top, add the remaining sauce and the rest of the cheese.
Put the lid on or cover the pan with foil.
Turn your instant pot on and make sure your cooker has a pot in it. Add 1/2 cup of water to the bottom of your pot.
Carefully place your pan inside of the Instant Pot.
Put the lid on and make sure the knob is turned to sealing.
Push the pressure cook, or manual button and set the timer for 3 minutes.
When the timer is up, turn the knob to venting to let the pressure release. Remove the lid and carefully take out the pan. Take off the lid or foil on the top of the pan gently so any extra water won't go into the food.
Boil the pan in the oven for a minute until the cheese is golden.
Serve hot with tomatoes, avocados, sour cream and any other topping you want to serve it with.
Please note, the cooking time does not include the time it takes to come to pressure. This could take 10 to 15 minutes.